I almost went into a panic thinking the recipe was lost..alas I found it! These are delicious. If there is any caramel left over, pour onto a greased foil--makes great caramels. (I usually 2-3x this recipe)
(paraphrased from Martha Stewart circa 1993)
1 cup sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/4 cup heavy cream
1/2 cup whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
4 Granny Smith apples
1 1/2 cups crushed Butterfingers
or nuts, or M&Ms
Optional: Chocolate to decorate finished apples
Place sticks into apples and put apples on a foil-lined baking sheet. Place topping(s) of choice into bowls.
Add sugar, corn syrup, sweetened condensed milk, heavy cream, milk, and butter to a medium-sized, heavy-bottom pan over medium heat. Stir regularly until mixture reaches 240 degrees. (Make sure your thermometer is accurate first.)
Meanwhile, heat a pan large enough to hold the saucepan with water to create a bain marie (which will keep the caramel hot while coating the apples).
When mixture reaches 240 degrees, stir in vanilla then place saucepan into the bain marie to keep caramel soft. Dip apples into caramel, then coat in Butterfingers (or other topping). When cool melt chocolate. Then, using a fork, whisp chocolate decoratively over the apples. Sometimes I use white chocolate as well.